Mushroom Chicken Hash over Sweet Potato Waffles


This is easily one of my new favorite meal to make.  No joke folks!  It is so mouthwatering good, you just have to take my word and go ahead and make it.  You can use regalur russet potatoes or sweet potatoes for this. I chose sweet because it’s what I had.  Whichever you choose, just make sure you squeeze out all the water.

Use those muscles people!

img_6046I recruited the hubby to do this part for me. Tony Horton made my muscles angry that day.

You’re also going to need a waffle iron.  Yes, you read that correctly.  You actually put potatoes in a waffle maker – and they are wonderful!  Just think of all the endless things you could put over the top of these!

Now servings are going to be based on which type of waffle maker you have.  I have a Belgian waffler maker and was able to get two large waffles out of the mixture.  I divided each large waffle in two and that was a serving.  I have no clue on the square waffle maker.  You will have to test and see.


Serving Size: 1/4 of the Hash and 1/2 a large waffle

Mushroom Chicken Hash over Sweet Potato Waffles

A hearty, chicken hash over potato waffles that's perfect for any meal!

10 minPrep Time:

20 minCook Time:

30 minTotal Time:

Save RecipeSave Recipe


    Potato Waffles:
  • 2 large potatoes (sweet or russet), peeled, shredded and squeezed of liquid
  • 1/2 cup finely chopped onion
  • 1 Tbsp chopped chives
  • 2 cloves of garlic, minced
  • 1/4 tsp of each: sea salt, pepper and paprika
  • 1 large egg white, beaten
  • 1 tsp olive oil
  • Mushroom Chicken Hash:
  • 2 tsp olive oil
  • 8 oz of button mushrooms, quartered
  • 1 lb boneless, skinless, chicken breast cut into bite sized pieces
  • 2 Tbsp whole wheat flour, divided
  • 1/2 tsp each: sea salt, pepper
  • 1 cup diced red bell pepper
  • 1 cup dry sherry
  • 2 cups low-sodium chicken stock
  • 1/2 cup milk
  • 1 cup green beans, chopped
  • 2 tsp chopped fresh parsley


    For Potato Waffles:
  1. Heat a waffle iron to medium high heat. Mist with cooking spray.
  2. In a large bowl, combine potatoes, onion, chives, salt, pepper and paprika.
  3. Stir in egg white and oil until all potato is coated.
  4. Spread 1/2 of the mixture evenly on the bottom of the waffle iron; close lid firmly.
  5. Cook until potatoes are crispy and golden. About 12-15 minutes. (Ignore waffle timer)
  6. Repeat with remaining mixture. Keep warm in an oven on 170*.
  7. For Hash:
  8. While waffles are cooking, heat a large non-stick skillet over medium high heat. Add and heat oil.
  9. Add mushrooms and cook, until brown. Stirring frequently.
  10. Toss chicken bites with 2 tsp flour, salt and pepper and add to the skillet.
  11. Cook, stirring often, until browned (about 7 minutes).
  12. Add bell pepper and cook another minute.
  13. Add sherry and scrape up any browned bits on the bottom of the skillet with a wooden spoon.
  14. Add stock and cook another minute. Stir remaining flour into the milk and add to the skillet along with the green beans.
  15. Reduce heat and simmer, stirring often, until sauce has thickened.
  16. Spoon over waffles and sprinkle with fresh parsley.
Cuisine: American | Recipe Type: Main Dishes


Containers: 1G,1R, 2Y, 2T



Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *